Lion Quality Eggs
– The Pub Snack
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Salmon and Chive Twirl
Server 10
Ingredients
8 medium Lion Quality eggs, separated
3 tbsp milk
Salt and freshly ground black pepper
Pinch ground nutmeg
For the filling
8oz/220g can salmon, drained and boned
1 tbsp tomato puree
1 tbsp freshly chopped chives
1 rounded tbsp powered gelatine dissolved in 4 tbsp hot water
20oz/50g melted butter or cream cheese
1 clove garlic, peeled and crushed
Method
Grease and line a (9inch x 13inch/23cm x 33cm) Swiss roll tin well, allowing the greaseproof paper to be 1 inch /2.5cm above the edge of the tin. Beat the egg yolks together with 4 egg whites up until stiff and carefully fold into the mixture. Pour the mixture into prepared tin and bake at mark6, 200C, 400F for 14-16 minutes or until it is just set and golden brown. Remove from the oven and cover with a damp, clean kitchen paper, leave to cool. Meanwhile prepare the filling by blending all the ingredients together in a food processor or beat until the desired texture is reached. Place in the refrigerator until just starting to thicken then spread evenly onto the cooked egg mixture. Roll up and chill well. Serve in slices and garnish with seasonal salad or hot crusty bread.
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
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